Lemon Raspberry Mango Jam Cake
Ingredients
Cake
- 250g vegan butter or margarine
- 240g sugar
- 2 packages vanilla sugar
- Peel and juice from 1 organic lemon
- 2 tbsp soy flour
- 400g all-purpose flour, wheat flour, or spelt flour
- 200 ml plant milk
- 1 tsp apple cider vinegar
- 1/3 tsp baking soda
- 1 1/2 tsp baking powder
- A pinch of salt
Filling
- 160g frozen raspberries
- 1 tsp locust bean flour
- Approximately 125g jam (mango-apricot used)
- 200ml vegan whipped cream
- 1 package cream stiffener
Preparation
Preheat oven to 180°C upper and lower heat.
Mix sugar, margarine, salt, and apple cider vinegar.
Mix flour, baking soda, baking powder, and salt in a separate bowl.
Mix everything together with plant milk. Spread on a baking sheet prepared with paper or pour into equal round baking forms. Bake for approximately 10-15 minutes.
Let cool down and cut out circles if using a baking sheet. Whip vegan cream with cream stiffener. Warm up the raspberries and add locust bean flour. Build the cake by layering: cake, jam, raspberries, and whipped cream, repeating layers. Store in the fridge until serving.
Use organic lemon for the peel and juice.
